Season chicken breasts with salt and pepper. Place on griddle, grill until both sides are browned and center is no longer pink, about 7 minutes each side (depending on thickness).

Transfer to platter and serve with cranberry sauce.

While chicken is cooking, in saucepan combine cranberries, water, sugar and vinegar, heat to boiling. Reduce heat to medium and cook 5 more minutes to allow sauce to thicken. Serve warm over grilled chicken breasts. Very good with roasted brussel sprouts.